- ⅔ cup of shredded cheese of your choosing (can make vegan by using vegan cheese)
- 1 ½ hearts of romaine lettuce (chopped)
- 5 oz of canned, drained black beans
- 4 oz of canned, drained corn
- ¼ cup of shredded cheese (or vegan cheese)
- Chopped cilantro to your liking
- Salt and pepper to taste
- ¼ cup of ranch (can use vegan ranch)
- Dash of hot sauce (or sriracha)
1. In a large bowl add chopped romaine, diced tomato, red onion, and cilantro, add drained corn and beans and toss all together. Season with salt and pepper. Sprinkle on Cheese.
2. On medium heat toast up flour tortilla, spread 1/3 cup of cheese on it, and place the other tortilla on top of the cheese. Flip to cook the other side. Just a couple of minutes until cheese is melted and both sides are toasted gently. Cut quesadillas into quarters.
3. Mix up chipotle ranch, add chipotle ranch to the salad.
Notes: I like to add some tortilla strips on top for some crunch, and I like to add some avocado.
- 4 cups broccoli cut up and shredded (about 2 medium heads)
- 3 apples of your choice, diced right before you add them to the salad
- 1/4 cup onion red, diced
- 1/2 cup sunflower seeds shelled
- 1/4 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon maple syrup you could use up to 2 tablespoons
- 1/4 teaspoon black pepper
1. Wash broccoli under running water.
2. Cut the florets from the stalks and set the stalks aside.
3. Cut the florets into very small pieces.
4. Cut the hard outer skin off of the stems to get down to the tender inside. Discard the outer
5. Cut the tender inside stems into matchsticks. Or if you have a mandolin that would work well too. If your food processor has an attachment that will cut the stems into long strips (not grated) then that would work also. Scissors work too. The idea is to have very small sticks of raw broccoli stems. They will hold their shape.
6. Add to the large bowl along with the florets.
7. Add the apples, red onion, raisins and sunflower seeds.
8. In a medium bowl whisk together all of the dressing ingredients. Add the dressing to the salad and toss. Chill until ready to serve.
- 1 medium zucchini, sliced in 4 pieces, lengthwise
- 10 oz. package cherry tomatoes, cut in half
- red pepper flakes, a pinch (optional)
- 1 cup dried orzo, cooked
- 6 oz. grilled artichoke hearts in oil, drained and chopped
1. Combine zucchini, tomatoes, olive oil, oregano, salt and pepper in a bowl and mix to coat evenly. On medium heat cook tomatoes and zucchini slices. Cook until tomatoes begin to burst and zucchini in browned (approx. 8 minutes). Remove and set aside to cool.
2. While the veggies are cooling, bring a pot of water to a boil and add orzo. Cook according to package instructions. Drain and rinse with cold water. Set aside until ready to use.
3. To prepare the dressing, add all of the ingredients to a small bowl and stir to combine. Set aside until ready to use.
4. To assemble, combine cooked veggies, orzo, artichoke hearts and arugula in a large bowl. Add dressing until desired consistency is reached and toss to combine.
